Soak rice noodles in warm water until soft; drain.
Heat 1 tbsp oil in a wok, scramble eggs lightly, and set aside.
Heat remaining oil, sauté garlic paste and chopped broccoli florets for 2 minutes.
Add noodles, soy sauce, sugar, vinegar, and salt; stir-fry rapidly on high flame.
Fold in scrambled eggs and toss until noodles caramelize slightly before serving.